Ingredients1 h 5 m servings 240 cals
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; season with 1 package taco seasoning mix. Drain and discard grease. Let beef cool completely.
- Stir sour cream, cream cheese, and remaining taco seasoning mix together in a bowl until smooth.
- Spread sour cream mixture onto a baking sheet to cover. Sprinkle about half the Cheddar cheese over the sour cream layer; top evenly with the ground beef, lettuce, and remaining Cheddar cheese, respectively. Spoon salsa over the dip.
- Refrigerate at least 1 hour.
Per Serving: 240 calories; 19 g fat; 6.5 g carbohydrates; 10.7 g protein; 60 mg cholesterol; 570 mg sodium. Full nutrition
ReviewsRead all reviews 5
Thank you, thank you, thank you, thank you, thank you, thank you, FIN--AL--LY!! A taco dip with no beans!
I loved this recipe.. not overly complex and perfect for college students. I layered mine a little differently; Sour cream mixture, salsa, cheese, lettuce, meat, sour cream mixture, salsa and c...
I love this recipe it's light but filling too. I put in a few onions and added a Pico Delgado too
I really like this recipe! I used Pico Delgado instead of salsa but felt like it needed more cheese. Next time I'll get a bigger bag of cheese.